Cooking Terms
A la Provencale		With garlic and oil
A la broche		Food cooked on a skewer
A la king		Food that is generally served in a white sauce with mushrooms, green peppers, and pimentos
A la mode		Generally refers to ice cream served on top of pie or cake
Aging		The term applied to meat being held at a temperature of 34-36 degrees F. for the purpose of making the meat more tender.
Al dente		Refers to slightly chewy or being tough to the bite
Allemande		A white sauce with egg yolks added
Anchovy		A very small fish from the herring family
Anisette		A cordial flavored with anise seed
Antipasto		An Italian appetizer
Appetizer		A small serving of food served before, after, or as the first course of a meal to stimulate the appetite
Arrowroot		Used as a thickening agent in certain soups and sauces, bringing out a high sheen
Aspic		A clear jelly typically made of stock and gelatin; Used as a glaze or garnish or to make a mold of meat, fish, or vegetables.
Au gratin		Foods covered with a sauce, sprinkled with cheese or bread crumbs, or both, and baked to a golden brown
Au jus		Food served with its natural juice
Au lait		With milk
Avacado		A thickened skin, pear-shaped tropical fruit with a green buttery flesh and can also be known as an alligator pear
Bake		To cook by dry heat, usually in an oven.
Barbecue Sauce		A highly-seasoned tomato-base sauce
Barbecue		To cook over the embers or coals of an open fire
Barder		To cover poultry or game with thin slices of bacon when roasting. Meaning to inject flavor and juice.
Baste		To ladle drippings over a piece of meat being cooked as a roast to make it juicy and to prevent dryness
Batter		A mixture of flour, sugar, eggs, milk, etc. which can be poured
Bearnaise sauce		A Hollandaise sauce with a tarragon vinegar mixture added for use with meat and fish
Beat		To lift a mixture with a spoon or an electric mixer to inject air and make the mixture smooth and creamy
Bechamel		A white sauce, usually made with milk and cream
Bercy		Sauce made of brown sauce, shallots, lemon juice, and white wine usually served with meat or fish
Beurre noir		French term for browned butter
Beurre		French term for butter
Bigarade		A sweet-sour brown sauce, flavored with orange peel and juice and usually served with roast duck
Biscuit		A small round quickbread, generally made using baking powder
Bisque		A thick, rich cream soup generally made from shellfish
Blacken		To coat fish or meat with pepper and/or other spices, then searing the meat in a hot skillet producing meat that is black on the outside but tender on the inside
Blanch		To scald, make white, to partially cook an item, to place fruits or nuts in boiling water to remove the skins, or to dip vegetables in boiling water in preparation for freezing, canning, or drying
Blanc		French term for white
Blanquette		A stew of chicken, veal, or lamb in a white sauce
Blend		To mix thoroughly two or more ingredients
Blinis		Russian pancakes, usually served with caviar
Blue points		Small oysters served raw on the half shell
Boeuf		French term for beef
Boiling point		The temperature reached when a mixture maintains a full bubbling motion on its surface
Boil		To cook in a liquid, generally water, in which large bubbles rise quickly and steadily so that all the liquid is agitated
Bordelaise		A brown sauce flavored with red wine usually served with beef entrees
Borsch		A traditional Russian beet soup
Bouchee		A very small patty, made of pastry and filled with creamed meat or fish
Bouillabaisse		A fish soup or stew, usually made with 5-6 different fish or shellfish, flavored with white wine and seasoned with saffron
Bouillon		A liquid similar to a stock, but cleaner and richer in flavor
Bouquet-garni		A group of herbs tied together as a bouquet or in a cheese cloth bag for the purpose of cooking them with an item to season and makes for easy removal when they are done
Bourguignonne		Meaning, with Burgundy Wine
Braise		To cook meat by searing in fat, then simmering in a covered dish in a small amount of liquid or to brown meat or vegetables in hot fat, then to cook slowly in a small amount of liquid
Brandy		An alcoholic liquor distilled from wine or fruit juices
Braten		German term for roast
Breading		To coat an item with a mixture of flour, egg, and bread crumbs
Brew		To cook in hot liquid until the flavor is extracted
Brine		A liquid of salt and water or vinegar used in pickling
Brioche		A roll made of light sweet dough, originated in France
Brochette		Meat or other foods broiled on a skewer
Broche		A skewer
Broil		To cook by exposing the food directly to the heat
Broth		The liquid that meat, fish, poultry, or vegetables have been simmered in
Buffet		A table of ready-to-eat hot and/or cold foods, self-service generally with the exception of the hot foods
Cacao		Cocoa, chocolate
Cacciatore		An Italian term for sauteed chicken that is baked with a highly seasoned (basil and oregano) tomato sauce, diced mushrooms, and chives; also sometimes referred to as hunter-style
Cafe au lait		A beverage consisting of equal parts of hot milk and coffee
Cafe noir	Black coffee
Cafe	French term for coffee
Camembert	A soft full-flavored, ripened cheese made in the Camembert, France region and generally served as a dessert
Canadian Bacon	Trimmed, pressed, smoked loin of pork that may be purchased cooked or uncooked
Canape	An appetizer, toasted bread, or cracker covered with a tasty paste and garnished
Canard	French word for Duck
Candying	To cook certain fruits or vegetables in a heavy sweet syrup
Caper	European flower bud seasoning or garnish. The buds are pickled in vinegar and packed in small green bottles. Its used generally as a tart condiment in sauces for meats or in veloute sauces for poached fish.
Capon	A castrated young male chicken
Caramelize	To heat granulated sugar to a golden brown color for the purpose of flavoring and coloring other food
Carte du jour	Menu of the day
Carte	The bill of fare or menu
Casserole	A one-pot meal baked and served in an earthenware or glass dish
Caviar	The salted eggs or roe of the sturgeon and other certain fish
Cepes	A type of mushroom, generally canned in a brine
Chablis	A white, good-bodied wine, sometimes referred to as white Burgundy
Champignon	French term for mushroom
Chantilly sauce	Hollandaise sauce with unsweetened whipped cream folded in
Chantilly	Indicates the use of whipped cream
Chasseur	French word meaning hunter style
Chateaubriand	A thick beef tenderloin steak, weighing approximately one pound and cooked by broiling
Chicory	A salad green from the endive family
Chiffonade	Finely shredded or chopped vegetables used in soups or salad dressings
Chop	To cut into small pieces using a knife or other sharp utensil
Choux paste	A paste consisting of eggs, water, salt, shortening, and flour for making Eclairs and cream puffs
Chutney	A spicey relish of fruits and spices generally served with curry dishes
Cider	The juice from pressed apples used as a beverage or to make vinegar
Citron	A lemon-like fruit with thicker skin, larger, and with less acid
Clarify	To make a liquid clear by adding beaten egg white and egg shells. The egg jells in the hot liquid and cloudiness adheres to it and then the liquid is strained.
Coatspoon	When a mixture forms a thin, even film on a spoon
Coat	To cover the surface of one food with another
Cobbler	A deep dish pie, generally made with fruit
Cocktail	An appetizer served before or as the first course of a meal, an alcholic beverage served before the dinner, or a cut shell-fish with a tart sauce served at the start of a meal
Coddle	To cook or simmer an item just below the boiling point for a short length of time
Colbert Sauce	A sauce consisting of brown sauce, shallots, claret wine, butter, and lemon juice
Compote	Fruits stewed in a syrup or a mixture of assorted stewed fruits
Condiment	A seasoning for food, a spicy or pungent relish
Consomme	A clear, strong flavored soup
Coq au vin	Chicken in wine
Core	To remove the central seed part of certain fruits, such as apples or pears
Cottage pudding	Cake served with a warm sweet sauce
Coupe	A shallow dessert dish or an actual dessert such as strawberry coupe
Court bouillon	A liquid comprised of water, vinegar or wine, herbs and seasoning to poach fish in
Cracklings	Crisp remains left after the fat has been fried out
Cream	To beat until soft and fluffy, generally applies to shortening and sugar
Creme	French word for cream
Creole	Usually a soup or sauce containing tomatoes, onions, green peppers, celery, and seasoning
Crepe	French word for pancake
Cresson	French word for watercress
Croissant	A crescent shaped roll
Croquette	A ground food product, held together with the addition of a thick cream sauce and eggs, formed into balls or cones, breaded and fried in oil
Croutons	Small cubes of bread browned to a golden color in the oven or deep fat fryer, generally served with soups or salads
Cube	To cut into even, bite-size pieces
Cuisine	A characteristic style of preparing food
Cure	To preserve by pickling, salting, or drying
Cut in	A part blended into another part
Cutlet	A small flattened boneless piece of meat, generally referring to pork and veal
Deglaze	Adding water to a pan in which meats have been sauteed or roasted to dissolve the crusted juice that has dried on the bottom and sides of the pan
Demiglace	A rich brown stock reduced to only half of its original amount by simmering
Demitasse	A small cup of black coffee
Demi	French word for half
Deviled	An item flavored with hot condiments such as pepper, mustard, or tabasco
Diable	A term applied to deviled or highly seasoned food
Dice	To cut into small cubes or squares
Dissolve	To cause a dry substance to become fluid or to absorb into liquid
Dot	To spot small particles of butter over the top of something
Dough	A thick, soft uncooked mass of moistened flour and other ingredients
Drawn butter	Melted butter
Dredge	To coat an item with dry ingredients such as flour
Dress	To trim or clean poultry or fish
Drippings	The fat and natural juice that drips from roasted meats
Du jour	French word meaning of the day
Duchess potatoes	Boiled potatoes whipped with egg yolks and then pressed thru a pastry tube
Duglere	With tomatoes, generally applied to a white fish sauce with crushed tomatoes flowing through it
Dust	To sprinkle an item with flour or sugar
Emulsify	A liquid mixture suspended in another mixture (generally eggs and oil) to prevent separation
En brochette	To cook on a skewer
En chemise	With their skin, generally referring to potatoes
En coquille	Served in a shell
En tasse	Served in a cup
Entree	Main course of the meal
Epicure	A lover of food and wine
Epigramme	An entree of two pieces of meat prepared differently but generally cooked and served together
Escallop	To cut into into thin slices or bake in a white sauce with a topping of crumbs
Escargot	French word for Snail
Escarole	A salad green from the endive family
Espagnole sauce	A rich brown sauce of meat, vegetables, and seasoning
Extract	Drawing flavors from certain foods, used to flavor other food items
Farce	French word for Stuffing
Farci	French word for Stuffed, as in meats or vegetables
Farina	The coarsely ground inner portion of hard wheat
Filet de sole	A boneless piece of fish belonging to the sole family of fish
Filet mignon	Filets of beef tenderloin usually with no fat
Fine herbs	A combination of three or four herbs chopped very fine
Finnan haddie	Smoked haddock fish
Flambeau	To serve on a flaming torch
Flambe	Served aflame
Florentine	With spinach
Fold	To mix, using a motion beginning vertically down through the mixture, continuing across the bottom of the bowl and ending with an upward and over movement
Fondant	An icing made by boiling sugar and water to the point of crystallization then whipping it into a creamy mass
Fondue	A style of preparing foods which involves dipping vegetables, meats, breads into various heated sauces
Forcemeat	Meat or fish ground very fine and highly seasoned and used for stuffing meat and fish
Francaise	In the French style
Frappe	Frozen or partly frozen to the consistency of mush for dessert items
French Toast	Bread dipped in a batter of eggs and milk and fried til golden brown on both sides
Frenched	To scrape meat and fat from bones of meat, generally associated with lamb chops or veal rib chops
Fricassee	Pieces of chicken, lamb, or veal stewed in liquid and served in a sauce made from the same liquid
Fritters	Food dipped or coated with a batter and fried to a golden brown in oil
Fumet	A stock of fish, meat, or game reduced with wine until concentrated
Garbanzo beans	Dried or canned Chick peas
Garnish	To decorate a dish with an item to improve its look
Garniture	French word for Garnish
Gefulte fish	Fish fillets stuffed with a ground fish mixture and poached
Gherkin	A small sweet or sour pickled cucumber
Giblet	The gizzard, heart, and liver of Poultry
Glace de viande	Reduced meat stock
Glace	Glazed, iced, or frosted to cover with a glossy coating
Glaze	To coat or cover an item with a glossy coating
Goulash	A rich, savory brown stew and generally the main seasoning is paprika
Gourmet	A connoisseur of fine foods and drink
Grate	To rub or wear into small particles, by rubbing on the rough surface of a grater
Griddle	A large, flat heavy pan with heat applied from the bottom
Grits	Coarsely ground hominy
Gruyere	A type of Swiss cheese made in France and Switzerland and has smaller holes than true Swiss cheese
Gumbo	A rich creole-type soup consisting of chicken broth, onion, celery, green peppers, okra, tomatoes, and rice
Hacher	Meaning to hash or mince
Hard Sauce	A dessert sauce made of butter, lemon extract, sugar, and vanilla
Hasenpfeffer	A German rabbit stew
Head cheese	Jellied, spiced, pressed meat from the hog's head
Herbs	Savory leaves such as tarragon, sage, basil, parsley, oregano, etc.
Hollandaise	A rich, creamy sauce made of butter, egg yolks, and lemon juice
Hominy	Hulled Indian corn used for a cereal food, coarsely ground or broken
Homogenize	To break up fat globules into small particles, generally referring to milk
Hongroise	Meaning in the Hungarian style or fashion
Hors d'oeuvres	An appetizer typically served before a meal
Hush puppies	A Southern deep fried food consisting of corn meal, milk, onions, baking powder, etc.
Indienne	Dishes made in the style of India and generally containing curry powder as the main seasoning
Infusion	Liquid extracted from tea, herbs, or coffee
Irish stew	A white lamb stew generally made with lamb, carrots, turnips, potatoes, onions, dumplings, and seasonings
Italienne	Made in the Italian style and generally using some sort of pasta
Jambalaya	A combination of meat or seafood and rice cooked together
Jardiniere	A garnish for meat dishes, generally consisting of carrots, celery, turnips, and sometimes peas
Julienne	To cut into long, very thin strips
Jus	Natural meat juice
Karo	A fairly thin, light or dark corn syrup
Kartoffel klosse	A German potato dumpling
Kebob or Kabob	Small cubes of meat and/or vegetables roasted on a skewer
Kippered	Lightly salted and smoked fish
Kirschwasser	A liqueur made from cherries and commonly used to flame certain dishes
Kitchen bouquet	Brand name for a bottle seasoning used to flavor and color gravy
Knead	To place dough on a flat surface and work it, pressing down with your hands, then folding over and over again
Kohlrabi	Vegetable in the cabbage family with a larger edible turnip-like stem
Kosher	Meat that is butchered and processed according to the Hebrew religious laws
Kuchen	German cakes made with sweet yeast dough
Kummel	Liqueur flavored with caraway seed
Kumquat	A small citrus fruit resembling a small orange, about the size and shape of an olive
Lait	French word for Milk
Lamb fries	Lamb testicles
Langouste	French word for Lobster or Crawfish
Larding	Inserting strips of salt pork into meat to add flavor and prevent dryness while roasting, using a larding needle and drawing the strip of salt pork through the meat
Leek	A plant from the green onion family with little or no bulb and fairly long broad, mild-flavored green stems. The green stems are used to season or flavor foods
Legumes	Dried vegetables such as beans, lentils, and split peas
Lentil	A flat edible seed of the pea family generally used in soup
Limburger Cheese	Soft, rich, odorous, ripened cheese originally made in Belgium
London Broil	A broiled flank steak, sliced on the bias and generally served with a rich mushroom or Bordelaise sauce
Lyonnaise	To prepare and serve with onions
Macedoine	A blended combination of fruit or vegetables
Madrilene	A clear consomme with a tomato base, served jellied or hot
Marinade	A brine or pickling solution in which meat can be soaked before cooking to alter or enrich the flavor
Marinate	To let food stand in a liquid that will add flavor and tenderize
Marrow	Soft tissue from the center of beef and veal bones
Marsala	A semi-dry Italian sherry wine
Masking	To coven an item completely with a sauce or another ingredient
Mayonnaise	A rich salad dressing emulsified by whipping together eggs, oil, and vinegar
Melt	To dissolve or make liquid by heating
Menthe	French word for Mint
Menu	The list of foods served or Bill of Fare
Meringue	Egg whites and sugar beaten together to form a white frothy mass, generally used to top pies and cakes
Meuniere	Pan fried, served with butter freshly browned, lemon juice, and chopped parsley
Mignon	Small pieces of beef tenderloin
Milanese	Generally used when some type of pasta is being served
Mincemeat	A blended mixture of finely chopped cooked beef, currants, apples, suet, and spices
Mince	To cut food into very small, fine pieces
Minestrone	A thick Italian soup made with vegetables, dried legumes, and pasta
Minute Steak	A small, fairly thin, boneless sirloin steak
Mirepoix	A mixture of fairly fine, diced vegetables such as carrots, onions, and celery
Mixed grill	A combination of any four broiled or grilled items, generally lamb chop, bacon, sausage, and tomato slices
Mixing	To combine two or more ingredients
Mocha	A flavoring made of coffee and chocolate
Mold	A metal form in which you can shape certain foods to make them look more attractive
Mornay sauce	A rich cream sauce with eggs and Parmesan cheese added
Mousse	A frozen dessert made mainly with whipped cream, sweetening, and flavoring
Mozzarella	A fairly soft Italian cheese with a rubbery texture and is great to use in making pizza
Mutton	The flesh or meat of a mature sheep
Napoleons	A French pastry made my separating the layers of pastry with a cream filling and topping with an icing
Navarin	A rich brown mutton stew garnished with turnips and carrots
Noir	French word for Black
Noisette	Small pieces of loin of lamb or pork, generally the eye of the chop, without the bone and fat, either broiled or sautéed
Nougat	Generally a confection of pasty consistency, containing sugar, almonds, and pistachio nuts
O'Brien	Generally with green peppers and pimientos, usually diced small
Oeuf	French word meaning Egg
Omelet	Beaten eggs, seasoned, fried with butter or grease in a pan until it starts to puff then folded over or rolled
Panache	Two or more kinds of one item in a dish, mixing colors
Papaya	A tropical fruit from which the juice can be used to tenderize certain meats
Papillote	Generally the item associated with this word is cooked and served in paper
Parboil	To partially cook or boil in water
Pare	To cut off the outer covering or skin with a knife or other sharp tool
Parfait	Different colored ice creams served in a tall parfait glass with syrup and often fruit, topped with whipped cream, chopped nuts, and a cherry
Parisienne	French for Female, but in cooking generally refers to potatoes cut into small round balls using a Parisienne scoop
Parmentiere	Usually means soup containing potatoes or served with potatoes
Parmesan	A hard Italian cheese, usually sold in the grated or powdered form
Pastry bag	A duck cloth, cone bag with a metal or plastic tip at the small end used to decorate foods
Pate	A paste of ground meat or liver
Paysanne	Usually vegetables diced small or shredded
Peel	To strip off an outer covering or skin
Persillade	Garnished with parsley
Petite	French word for Small
Petites fours	Small cakes iced with fondant and decorated
Pilaf or Palau	Rice cooked in chicken stock with minced onions and seasonings
Pimiento	Sweet red peppers, canned
Piquant	Generally a sauce that is sharp and tart to the taste
Planked	Meat or fish served on a board usually garnished with duchess potatoes and vegetables
Poach	To cook in water that bubbles only slightly
Poisson	French word meaning Fish
Polonaise	A garnish consisting of bread crumbs, chopped parsley, and hard-boiled eggs
Pomme	French word meaning Apple
Popovers	Quick, puffed-up hot bread made of milk, sugar, eggs, and flour generally containing a fruit mixture
Pot pie	Meat and vegetables in a rich creamy sauce, covered with a pie crust
Potage	A thick soup
Poulet	French word meaning Chicken
Printaniere	Served with several different small cut spring vegetables
Proof	To let yeast dough rise by setting it in a warm, moist place of at least 85 degrees F
Puree	Any type of food cooked to a pulp
Quahog	Indian name for the large Atlantic Coast clams
Quenelle	A meat dumpling, generally made with chicken or veal
Ragout	A thick, savory brown stew
Ramekin	A small shallow baking dish in which foods can be baked and served in
Rasher	A thin slice of bacon
Ravigote	Cold sauce, made with mayonnaise base, chopped green herb, and tarragon vinegar with a tart taste
Ravioli	Small, square noodle dough cases filled with seasoned ground meat, grated seasoned cheese, or finely chopped seasoned vegetables and served with a meat or marinara sauce
Reduce	To concentrate a liquid by simmering for a long time
Remoulade sauce	A highly seasoned cold sauce similar to tartar sauce, but using mustard and ground pepper added
Render	To cook the grease out of animal fat
Risotto	Rice baked with minced onions and meat stock and adding Parmesan cheese after baking
Rissole	French word for Brown
Roe	Fish eggs
Romaine	Mild flavored,long narrow, and crisp leaves of salad greens of which the outer leaves are a fairly dark green and the inner leaves are light in color
Roquefort	A famous French blue vein cheese
Roti	French word meaning Roast
Rouge	French word meaning Red
Roulade	Rolled meat or a meat roll
Roux	A mixture of fat and flour cooked together, usually in equal parts, over low heat until the flour and fat blend together smoothly and is used to thicken soups, sauces, gravies, and stews
Royale	A mixture of cream and eggs baked into a custard for garnishing a consomme and broth
Salami	A highly seasoned dried sausage made from pork, beef, or venison
Sauerbraten	A sour beef pot roast that has been marinated 3-5 days in a vinegar solution to sour the beef and served with a sour sauce
Saute	To quickly heat meat or vegetables in fat in an open pan
Sautoir	A heavy, flat, copper sauce pan
Scald	To heat milk or cream just below the boiling point until a scum forms on the surface
Scallion	The muscle of a sea mollusk which operates the opening and closing of the two shells
Scone	A type of Scottish quick bread similar to a biscuit
Score	To mark the surface of certain foods with shallow slits to improve appearance of increase tenderness
Scrapple	A food made by boiling together seasoned chopped meat, generally pork and corn meal or flour and served in fried slices
Scrod	A young cod or haddock fish
Sear	To scorch or char the surface of meat quickly, sealing in the juices
Shred	Cut into thin pieces, using the large holes of a grater or cheese shredder
Simmer	To cook liquid just below the boiling point
Smother	To cook in a covered container until tender or cover an item with another item completely
Sole	A flat, white-meated fish found in the Atlantic and Pacific Oceans
Soufflé	A very light, puffed up item, generally caused by folding beaten egg whites into a basic batter
Spaetzles	A heavy Austrian noodle made by running a heavy batter through a large hole colander into boiling stock
Spit	A pointed metal rod used for roasting meats over an open fire
Spoon bread	A southern type of corn bread baked in a casserole and of a texture so that it must be served with a spoon
Squab	A young pigeon that has never flown
Steep	To soak in a hot liquid to extract flavor and color or to soften
Stew	To cook meat and vegetables in liquid just below the boiling point
Stir	To blend ingredients using a circular motion
Stock	The liquid in which meat, poultry, fish, or vegetables have been cooked
Stroganoff	Sautéed pieces of beef tenderloin, cooked gently using a sour cream sauce
Suet	The hard fat around the kidney and loins of mutton and beef animals used in cooking and for making tallow
Sweetbreads	The thymus gland of calves and lambs
Swiss chard	In the beet family and the leaves are used as a vegetable and for salad and is cooked like spinach
Tabasco sauce	A hot red pepper sauce
Tapioca	A starch prepared from the roots of a bitter cassava plant for use in pudding and for thickening some soups
Tartare Steak	Highly seasoned, ground beef steak served raw as an appetizer
Tart	Small individual pies, filled with fruit or fruit and cream, without a crust on top
Tasse	French word meanin Cup
Tenderloin	A strip of very tender meat generally referring to beef, pork, lamb, and veal
Terapin	Fresh-water turtles, used as food
Terrine	An earthenware pot resembling a casserole
Torte	A fairly small, rich, decorated cake
Tortilla	Mexican griddle cake, a flat, unleavened corn cake baked on a heated stone or iron
Toss	To cause a rising and falling action for the purpose of blending ingredients together as in salads
Tournedos	Small, round, fairly thin slices of beef tenderloin generally sauteed or broiled
Tripe	The edible lining of a beef stomach
Truffle	Similar to the mushroom, a black fungus grown mainly in France they are used for seasoning and garnishing
Truss	To bind or fasten with string or skewers such as preparing poultry for roasting
Tureen	A large deep kettle in which soup is served, generally made of silver
Venison	Deer meat
Vermicelli	Long fine rods of pasta similar to spaghetti, but thinner
Viande	French word meaning Meat
Vichyssoise	A cream of potato soup that is served cold
Vin	French word meaning Wine
Vol au vent	A case or shell made of pastry that is filled with a meat or poultry mixture and served covered with a lid of pastry
Wellington	Beef tenderloin baked in a rich dough until the meat is slightly rare and the crust is crisp and golden
Welsh rarebit	Melted cheddar cheese, flavored with beer, mustard, and Worcestershire sauce and served very hot over toast
Whip	To beat rapidly to increase volume and incorporate air
Wiener Schnitzel	A veal cutlet, breaded and fried
Wild rice	The brown seed of a tall northern water grass, usually served with wild game
Zest		A rind of lemon or orange